vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Fritters
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
888Calories
35 gProtein
71 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories888 kcal
Protein35 g
Carbohydrates71 g
Fiber9.4 g
Sugars55 g
Total Fat52 g
Saturated Fat28 g
Monounsaturated Fat16 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol588 mg
Sodium320 mg
Potassium1044 mg
Calcium441 mg
Iron13 mg
Magnesium233 mg
Phosphorus770 mg
Zinc8.4 mg
Copper1.9 mg
Manganese2.4 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.9 mg
Vitamin K5.9 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.1 mg
Folate86 mcg
Choline510 mg
Caffeine45 mg
Water330 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 323. The excerpt below is the record exactly as published.
Chocolate Fritters. — Scrape two ounces of unsweetened chocolate, and pound an ounce and a half of sugar. Boil them for a few minutes in half a pint of new milk. Set it to cool. Then mix a little of the milk with half an ounce of ground rice, and add the beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.